Almond Brown-Sugar Cookies
Deliciously crisp cookies made with brown sugar and whole almonds, these treats feature a rich, nutty flavor and golden-brown exterior. Perfect for coffee or tea time.
Ingredients
- •1½ cups all-purpose flour
- •¼ teaspoon baking soda
- •¼ teaspoon salt
- •1 stick unsalted butter
- •1 cup light brown sugar
- •1 large egg
- •1 teaspoon vanilla extract
- •½ cup whole blanched almonds
Cooking Instructions
- 1.
Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and vanilla. At low speed, mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap, until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.
270 min
- 2.
Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.
15 min
- 3.
Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.
15 min
- 4.
Repeat with remaining dough (cool baking sheets and line with fresh parchment).
15 min
